Jiang Wei, Lei Xiaojuan, Rao Zhenan, Zhao Jichun, Zeng Kaifang, Ming Jian
College of Food Science, Southwest University, Chongqing 400715, People's Republic of China.
College of Food Science, Southwest University, Chongqing 400715, People's Republic of China; Research Center for Fruits and Vegetables Logistics Preservation and Nutritional Quality Control, Southwest University, Chongqing 400715, People's Republic of China; Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Chongqing 400715, People's Republic of China.
Int J Biol Macromol. 2025 Feb;290:139135. doi: 10.1016/j.ijbiomac.2024.139135. Epub 2024 Dec 23.
Recent explorations into cinnamaldehyde (CIN) have identified its potential as a natural preservative, particularly when incorporated into active packaging to enhance the shelf-life of fruits and vegetables. This study explores the use of cellulose nanofiber (CNF)-stabilized Pickering emulsions as a novel delivery system for essential oils, demonstrating broad applicability in food preservation strategies. We employ CNF as Pickering stabilizers to effectively emulsify and encapsulate CIN, investigating the influence of tannic acid (TA) concentrations on the stability of these emulsions. Results reveal that a TA concentration of 0.05 % significantly improves emulsion stability against centrifugation, freeze-thaw cycles, and thermal stresses. This enhanced stability is attributed to hydrogen bonding between TA and CNF, which fosters a uniform and robust network structure. Moreover, the incorporation of TA markedly boosts both the antioxidant properties and the bacteriostatic effectiveness of the CIN Pickering emulsion. Notably, DPPH radical scavenging efficacy escalated from 31.96 % to 93.82 %, and ABTS radical scavenging increased from 22.0 % to 86.31 %. We developed a functional coating by integrating carboxymethyl chitosan (CMCS) with the CIN Pickering emulsions. Application of this coating on mangoes under ambient conditions proved effective in minimizing weight loss, retarding senescence, inhibiting enzymatic activities, and consequently extending the fruit's shelf life.
最近对肉桂醛（CIN）的研究发现了其作为天然防腐剂的潜力，特别是将其添加到活性包装中以延长水果和蔬菜的保质期时。本研究探索了使用纤维素纳米纤维（CNF）稳定的Pickering乳液作为精油的新型递送系统，证明了其在食品保鲜策略中的广泛适用性。我们使用CNF作为Pickering稳定剂来有效乳化和包封CIN，研究单宁酸（TA）浓度对这些乳液稳定性的影响。结果表明，0.05%的TA浓度显著提高了乳液在离心、冻融循环和热应力下的稳定性。这种增强的稳定性归因于TA和CNF之间的氢键，它促进了均匀且坚固的网络结构。此外，TA的加入显著提高了CIN Pickering乳液的抗氧化性能和抑菌效果。值得注意的是，DPPH自由基清除效率从31.96%提高到93.82%，ABTS自由基清除率从22.0%提高到86.31%。我们通过将羧甲基壳聚糖（CMCS）与CIN Pickering乳液结合开发了一种功能性涂层。在环境条件下将这种涂层应用于芒果上，证明能有效减少重量损失、延缓衰老、抑制酶活性，从而延长水果的保质期。
